Status : Published
Format Language
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Abstract

This document specifies an entrainment method for the determination of the moisture content of spices and condiments.

General information

  • Status
     : Published
    Publication date
     : 2021-01
    Stage
    : International Standard published [60.60]
  • Edition
     : 2
    Number of pages
     : 5
  • Technical Committee :
    ISO/TC 34/SC 7
    ICS :
    67.220.10 
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